Totally Mad For Tomatillo
The Farmer's Market secret gems
The tomatillo a Mexican husk tomato feels like spring time with it’s vibrant green color and fresh, tangy taste. For a long time I was intimidated by them when catching their appearances at the Farmer’s Market. Last year though I finally was seduced after craving some salsa verde. I began roasting them in my oven along with some root vegetables, and loved how they would melt and add so much flavor to anything they came close to.
Similar to the gooseberry in relation, these green gems have been a staple in Mexican and Columbian cuisine for generations. The husks look like delicate lanterns, and when you peel the husk off there is a stick residue due to the naturally occurring pectin. Tomatillos are high in Vitamin C, fiber, potassium, niacin, vitamin K and more. In the 1950’s they were exported to India where they now use it as a tonic for inflammation. The wild tomatillo is now known to be cancer preventative.
It’s quite amazing how many things you can add a fresh verde sauce to. They can liven up various egg dishes, eaten with multi grain chips as a snack, over enchiladas, mixed into any quinoa recipe, or over a bowl of grains and greens. Recipes below for the sauce and a quinoa dish with this yummy sauce.
Tomatillo Sauce Recipe
1 to 2 Cups fresh tomatillo
1 serrano chili
1 garlic clove
1/2 cup fresh cilantro chopped
1/2 onion
1/2 avocado
Sea salt
lime
Husk the tomatillos and roast along with the garlic, pepper and onion on a baking sheet. Roast at 350 degrees until they roast to a golden hue. Take all the ingredients and blend with the cilantro, avocado and add sea salt. Add squeezed lime for taste.
Recipe for Corn Quinoa Tomatillo Dish
1 cup cooked quinoa
1 cup roasted organic corn
1 cup black beans
1 cup cilantro
1 TBS Olive Oil
1 TBS roasted pumpkin seeds
1/2 cup of tomatillo sauce from above
Ad all the ingredients and toss with the olive oil and add sea salt
Tags:avocado, black beans, cilantro, corn, pumpkin seeds, quinoa, tomatillo, tortilla
